PORK LOIN INTERNAL TEMPERATURE RECIPES

Steps:

• Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
• Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
• Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
• Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
• Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
• Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.

Steps:

• Combine the dry rub ingredients and mix well
• Apply the rub to all sides of the pork loin and let the loin rest for 30 minutes so the rub can work its way into the meat.
• Set your smoker to 275F using hickory wood for smoke
• Smoke the pork loin for about 1.5 hours until it reaches an internal temperature of 145-150F.
• Wrap the loin in aluminum foil along with the Foiling Liquid.
• Continue smoking the loin for another 2 hours until an internal temperature of ~205F is reached.
• Carefully remove the loin from the foil, shred with forks and toss with the finishing sauce.